An oral smokeless moist snuff product

ABSTRACT

There is provided an oral smokeless moist snuff product comprising: (a) an oral smokeless moist snuff composition comprising: —disintegrated plant material, —one or more salts selected from the group consisting of sodium chloride, sodium carbonate, potassium carbonate, sodium sulphate, potassium sulphate, sodium lactate, potassium lactate and any combination thereof, and —water, wherein the total amount of the one or more salts is within the range of from about 15% by weight to about 35% by weight based on the total weight of water and total weight of the one or more salts in the oral moist smokeless snuff composition, wherein the total amount of moisture is within the range of from about 35% by weight to about 60% by weight based on the total weight of the oral smokeless moist snuff composition; (b) particles comprising a flavorant and a cellulose-derivatized polymer selected from the group consisting of hydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl cellulose and any combination thereof, wherein the amount of said particles is within the range of from about 1% by weight to about 25% by weight based on the total weight of the oral smokeless moist snuff product.

TECHNICAL FIELD

The present disclosure relates to oral smokeless moist snuff productscontaining particles, such as microparticles, for flavor release. Thedisclosure also relates to methods for making such products and usesthereof.

BACKGROUND

Smokeless tobacco for oral use includes chewing tobacco, dry snuff andmoist (wet) snuff. Generally, dry snuff has moisture content of lessthan 10 wt % and moist snuff has a moisture content of above 40 wt %.Semi-dry products having between 10% to 40 wt % moisture content arealso available.

Smokeless tobacco products for oral use are made from tobacco leaves,such as lamina and stem of the tobacco leaf. The material from roots andstalks are normally not utilized for production of smokeless tobaccocompositions for oral use.

There are two types of moist snuff, the American type and theScandinavian type. American-type moist snuff is available in a looseform or as pre-packed pouches and is typically used between the lowergum and lip. The use of American-type moist snuff is commonly calleddipping. Snus is the Scandinavian-type of moist snuff which is alsoavailable in loose form or as pre-packed portions in pouches. Snus istypically used between the upper gum and lip.

American-type moist snuff is commonly produced through a fermentationprocess of moisturized ground or cut tobacco. Scandinavian-type moistsnuff (snus) is commonly produced by using a heat-treatment process(pasteurization) instead of fermentation. The heat-treatment is carriedout in order to degrade, destroy or denature at least a portion of themicroorganisms within the tobacco preparation. In production processestypically used today for producing pouched snus products, the tobaccopreparation subjected to this heat-treatment process normally hasmoisture content within the range of from about 22 to 44% w/w.Generally, additional water, salt, pH adjuster and additionalingredients, such as flavours, are added to the tobacco preparationafter this heat-treatment in order to provide the final smokelesstobacco composition, such as the moist snuff.

The main ingredients of oral smokeless moist snuff are tobacco, water,sodium carbonate, sodium chloride and a humectant such as propyleneglycol or glycerol. Often a flavorant is present to enhance theorganoleptic experience by a consumer. Instead of tobacco, fibres ofnon-tobacco plant material may be used thereby providing an oralsmokeless non-tobacco product.

There are a number of properties of the oral smokeless moist snuff thatare very important for the end user. Among them, the organolepticproperties, such as texture, aroma, taste, form and package of theproduct are of high importance for the consumer. A way of changingand/or improving the sensory experience by a consumer is to add aflavorant to the tobacco material. For instance, the flavorant may beadded by mixing it with the tobacco material. When the oral smokelesstobacco product is placed in a consumer's oral cavity the naturaltobacco flavor and/or the added flavorant will be extracted by theconsumer's saliva. The flavorant is extracted gradually. After a certaintime, such as about one hour, the consumer usually perceives the tasteas gone and therefore disposes the product. It would be desirable thatthe flavor intensity experienced by a consumer remained constant orincreased during a certain time period.

Alternatively or additionally, the flavorant may be added to the tobaccoformulation in a form that physically separates it from the tobaccoformulation. For instance, particles containing a flavorant may beadded. The particles containing a flavorant may be provided as acapsule, such as a encapsulated. Disintegration of the capsule leads toflavor release. The capsules may be designed so that flavor release onlytakes place when certain conditions are fulfilled. For instance, thecapsules may be temperature sensitive so that a certain temperature isrequired for capsule disintegration and concomitant flavor release.Further, encapsulation of the flavorant prevents it from interactingwith the tobacco composition and/or the atmosphere in the container forthe tobacco composition. Such interaction may lead to a different and/ordeteriorated sensorial experience and have a negative impact onstability.

The use of flavorant containing microcapsules in dry snuff is known.Commonly, the microcapsule shell comprises gelatine. During storage in arefrigerator or at room temperature (i.e. about 22° C.) the gelatineshell maintains its integrity and does not release the flavorant. When aconsumer places the dry snuff containing the microcapsules into themouth the gelatine capsules disintegrate and the flavorant is released.

Use of encapsulated flavorants for flavorization of oral smokeless moistsnuff products presents a particular challenge. One the one hand, thecapsule material must maintain its integrity and substantially withstandleakage of the enclosed flavorant when mixed and stored together withthe moist tobacco composition. On the other hand, the capsule materialshould be able to disintegrate and provide controlled release of theflavorant when the oral smokeless moist snuff product is placed in auser's mouth.

U.S. Pat. No. 7,810,507 discloses a smokeless tobacco product containingmicroencapsulated flavorants. A list of outer wall or shell material ofthe microcapsules is mentioned, said list including inter alia gelatineand hydroxypropyl methylcellulose. It is stated that microencapsulatedtobacco flavorants will provide extended release of the tobacco flavorunder conditions of normal use of the smokeless tobacco product, such asunder conditions of 45% or greater moisture level, based on the totalweight of the smokeless tobacco product. Alternatively, they may losetheir physical integrity when the smokeless tobacco product reaches acertain pH or a certain temperature.

US 2004/0180067 discloses a particle composition containing a continuousphase of 5-95% organically soluble cellulosic material selected from thegroup consisting of ethyl cellulose and hydroxypropyl cellulosedissolved in 5-95% organic fragrance chemicals and organic flavorchemicals. It is stated that a particle formed of hydroxypropylcellulose and flavor will not dissolve in an aqueous solution of 10%NaCl, although flavor chemicals will partition into the aqueous phaseover time.

WO 2009/073190 discloses a fast-dissolving film for use as a platformfor the delivery of material to the oral cavity, comprising a filmforming agent, a plasticizing agent and a water-soluble agent. Thematerial may be nicotine. The film may be edible and is fast-dissolvingupon contact with water-based aqueous systems such as human saliva.

WO2009/056609 discloses oral smokeless tobacco compositions comprisingencapsulated flavorants. The encapsulating agent is hydrophobic andpoorly soluble in aqueous solutions. The release of the flavourant maybe caused by alteration/degradation of the encapsulating agent withsaliva and/or thermal degradation, e.g. melting of the encapsulationagent at a temperature present in the oral cavity.

US 2010/0282267 discloses an encapsulated flavorant for use withsmokeless tobacco. The encapsulated flavorant comprises a core with alipid-based coating that provides stability when in contact withtobacco, yet releases flavor over time when the product is used.

It is an object of the present disclosure to overcome or at leastmitigate some of the problems associated with flavorization of oralsmokeless moist snuff. Further, it is an object of the presentdisclosure to provide an oral smokeless moist snuff product exhibitingsatisfactory storage stability, such as satisfactory storage stabilitywith respect to flavor. It is also an object of the present disclosureto provide an oral smokeless moist snuff product with attractive flavorcharacteristics.

SUMMARY

There is provided an oral smokeless moist snuff product comprising:

-   -   (a) an oral smokeless moist snuff composition comprising:        -   disintegrated plant material,        -   one or more salts selected from the group consisting of            sodium chloride, sodium carbonate, potassium carbonate,            sodium sulphate, potassium sulphate, sodium lactate,            potassium lactate and any combination thereof, and        -   water,    -   wherein the total amount of the one or more salts is within the        range of from about 15% by weight to about 35% by weight based        on the total weight of water and total weight of the one or more        salts in the oral moist smokeless snuff composition,    -   wherein the total amount of moisture is within the range of from        about 35% by weight to about 60% by weight based on the total        weight of the oral smokeless moist snuff composition;    -   (b) particles comprising a flavorant and a cellulose-derivatized        polymer selected from the group consisting of hydroxypropyl        methylcellulose, hydroxypropyl cellulose, methyl cellulose and        any combination thereof,    -   wherein the amount of said particles is within the range of from        about 1% by weight to about 25% by weight based on the total        weight of the oral smokeless moist snuff product.

Further, there is provided a method for adding a flavorant to an oralsmokeless moist snuff product as described herein, said methodcomprising the steps of:

-   -   a) applying a flavorant onto at least part of one inside surface        of a container for an oral smokeless moist snuff product,    -   b) placing the oral smokeless moist snuff product as described        herein in the container, and    -   c) closing the container.

Description

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product comprising:

-   -   (a) an oral smokeless moist snuff composition as described        herein, and    -   (b) particles comprising a flavorant and a cellulose-derivatized        polymer selected from the group consisting of hydroxypropyl        methylcellulose, hydroxypropyl cellulose, methyl cellulose and        any combination thereof, said particles being as defined herein.

Thus, the present disclosure provides an oral smokeless moist snuffproduct comprising:

-   -   (a) an oral smokeless moist snuff composition comprising:        -   disintegrated plant material,        -   one or more salts selected from the group consisting of            sodium chloride, sodium carbonate, potassium carbonate,            sodium sulphate, potassium sulphate, sodium lactate,            potassium lactate and any combination thereof, and        -   water,    -   wherein the total amount of the one or more salts is within the        range of from about 15% by weight to about 35% by weight based        on the total weight of water and total weight of the one or more        salts in the oral moist smokeless snuff composition,    -   wherein the total amount of moisture is within the range of from        about 35% by weight to about 60% by weight based on the total        weight of the oral smokeless moist snuff composition;    -   (b) particles comprising a flavorant and a cellulose-derivatized        polymer selected from the group consisting of hydroxypropyl        methylcellulose, hydroxypropyl cellulose, methyl cellulose and        any combination thereof,    -   wherein the amount of said particles is within the range of from        about 1% by weight to about 25% by weight based on the total        weight of the oral smokeless moist snuff product.

The present disclosure is based on the finding that gelatinemicrocapsules containing a flavorant when in admixture with an oralsmokeless moist snuff composition soften and/or disrupt upon storageeven in the presence of a quite large amount of salt. As a consequence,there is a leakage of flavorant into the oral smokeless moist snuffcomposition containing tobacco or the non-tobacco plant fibres and thishas a negative impact on storage stability and/or the desired flavorprofile of the product.

Producers, retailers and consumers of tobacco products desire tobaccoproducts or non-tobacco products with satisfactory storage stability attemperatures commonly encountered or used. Frequently, oral smokelessmoist snuff products are stored in refrigerators or at room temperaturemaking storage stability at temperatures within the range of from about5 to about 25° C. important. However, in colder or warmer places storagestability at slightly lower or higher temperature may be desirable. Forinstance, storage at about 0° C. or about 30-45° C. may be important.Common storage times range from two weeks to six months.

Surprisingly, it has been found that the oral smokeless moist snuffproduct described herein exhibits attractive flavor characteristicswhile at the same time providing for satisfactory storage.

The flavor profile of the oral smokeless tobacco product describedherein, such as the oral smokeless moist snuff product, is such thatflavorant release substantially takes place after the oral smokelesstobacco product has been placed into a user's mouth. Thus, there islittle or no leakage of flavorant from the particles containing aflavorant during storage and prior to placing the oral smokeless moistsnuff product into a user's mouth.

Further, when in the oral cavity of a user the flavorant release maytake place during an extended period of time such as about one hour.During the flavorant release, the flavor intensity experienced by a usermay increase over time so that the experienced flavor intensity ishigher at the end of usage than at the beginning. Alternatively, duringflavorant release a user may experience the flavor intensity to besubstantially constant.

As used herein, storage stability refers to the ability of a product tosubstantially withstand alteration and/or degradation during storage.The product may be the oral smokeless moist snuff product describedherein and/or the particles containing a flavorant described herein. Forinstance, the particles containing a flavorant are considered to bestorage stable when they substantially maintain their integrity duringstorage. As an example, storage stability may refer to storage stabilityat about room temperature, i.e. about 20-25° C. such as about 22° C.,during about three weeks. In a further example, storage stability mayrefer to storage stability at about 5° C. during about twenty weeks.

An oral smokeless moist snuff product may be considered to be storagestable when at least about 75%, such as about 80%, about 85%, about 90%,about 95% or about 100%, of the total flavor of the flavorant particlesremains encapsulated. The total flavour intends the sum of the flavor ofthe particles containing a flavorant and the flavor contained in theoral smokeless moist snuff composition. The total flavor may bedetermined as described in the experimental section of this document.

While not wishing to be bound by any specific theory, it is believedthat the one or more salts selected from the group consisting of sodiumchloride, sodium carbonate, potassium carbonate, sodium sulphate,potassium sulphate, sodium lactate and potassium lactate and anycombinations thereof act by lowering the cloud point of thecellulose-derivatized polymer enclosing the flavorant. In this document,the polymer cloud point defines the temperature above which thecellulose-derivatized polymer is insoluble, and below which it issoluble. By lowering the cloud point temperature, the particlescontaining a flavorant such as the microcapsules or granules maintaintheir integrity and thus their storage stability at a desiredtemperature thereby preventing or minimizing flavorant leakage duringstorage and prior to use. For instance, it may be desired that theparticles such as the microcapsules or granules maintain their integrityat a temperature from about 0° C. to about 50° C., such as from about 5°C. to about 45° C. or at body temperature (i.e. about 37° C.). However,when the concentration of the one or more salts is lowered the particlessuch as the microcapsules or granules soften and/or disintegrate therebyreleasing the encapsulated flavorant. Therefore, when the oral smokelessmoist snuff product described herein is placed in a user's mouth salivaexcretion lowers the salt concentration leading to microcapsulesoftening and disintegration followed by extended flavorant release.This is in contrast to, for example, thermosensitive microcapsules inwhich a mere temperature change results in capsule disintegration.

The salting out of polymers leading to polymer cloud point lowering isknown in other technical fields. However, in oral smokeless moist snuffproducts the tobacco or the non-tobacco plant fibres contain a largenumber of components which may influence the polymer cloud point.Further, other components that are frequently present in oral smokelessmoist snuff may also have an impact on the cellulose-derivatized polymercloud point. It is therefore a complex task to provide an oral smokelessmoist snuff product wherein extended flavor release substantially takesplace after having placed the product into a user's mouth.

The disintegrated plant material may be disintegrated tobacco ordisintegrated non-tobacco plant fibres as described herein.

As used herein, the term “disintegrate(d)” is understood to mean cut,ground and/or shredded.

The disintegrated plant material may be shredded. In a further example,the disintegrated plant material may be finely disintegrated, i.e. ithas an average particle size of less than 2 mm. The particles of thefinely disintegrated plant material, such as finely disintegratedtobacco material, may be sized to pass through a screen of about 10 (US)mesh, i.e. sieve size 2.0 mm, or 18 (US) mesh, i.e. sieve size 1.0 mm.

In this document, the term “snuff” used in the context of oral smokelessmoist snuff composition and/or oral smokeless moist snuff product mayintend fermented snuff and/or pasteurized snuff. Thus, the snuff may beAmerican-type moist snuff and/or Scandinavian-type moist snuff (i.e.snus).

An oral smokeless moist tobacco composition is an oral smokeless moistsnuff composition wherein the disintegrated plant material comprises orconsists of tobacco. Addition of particles containing a flavorant asdescribed herein to the oral smokeless moist tobacco compositionprovides an oral smokeless moist tobacco product. The tobacco may bemixed with non-tobacco fibres as described herein.

An oral smokeless moist non-tobacco composition is an oral smokelessmoist snuff composition wherein the disintegrated plant materialcomprises or consists of non-tobacco fibres. Addition of particlescontaining a flavorant as described herein to the oral smokeless moistnon-tobacco composition provides an oral smokeless non-tobacco product.As an example, the oral smokeless moist non-tobacco composition and/orthe oral smokeless non-tobacco product does not comprise tobaccomaterial such as disintegrated tobacco.

The tobacco may be any part, e.g. leaves or stems, of any member of thegenus Nicotiana. The tobacco may be whole or disintegrated, i.e.shredded, cut, ground, cured. Further, the tobacco may be aged,fermented or treated otherwise. The tobacco may include types ofmaterial such as flue-cured tobacco, burley tobacco, oriental tobacco,Maryland tobacco, dark tobacco, dark-fired tobacco, dark air cured orlight air cured and Rustica tobaccos as well as other rare or specialtytobaccos. The tobacco of the present disclosure may contain a singletype of tobacco or different types of tobacco. The tobacco can have theform of processed tobacco parts or pieces, cured and aged tobacco insubstantially natural lamina or stem form, a tobacco extract, extractedtobacco pulp or a mixture of the foregoing. The tobacco may be mixedtogether with non-tobacco fibres. The tobacco contains salt such assodium chloride and/or potassium chloride. The total chloride content,i.e. the chloride originating from chloride salts such as sodium andpotassium chloride, may be within the range of from about 3 to about 8%by weight such as from about 3 to about 6% by weight based on the weightof the tobacco flour, said tobacco flour may contain about 7% by weightof water. The chloride content of the disintegrated tobacco or thedisintegrated non-tobacco plant material may be about 3% by weight orabout 4% by weight based on the weight of the tobacco flour, saidtobacco flour may contain about 7% by weight of water.

The non-tobacco plant fibres may be fibres from non-tobacco plants suchas maize fibers, oat fibers, tomato fibers, barley fibers, rye fibers,sugar beet fibers, buck wheat fibers, potato fibers, cellulose fibers,apple fibers, cocoa fibers, bamboo fibers and citrus fibers. Thenon-tobacco plant fibres may be whole or disintegrated, i.e. shredded,cut, ground. Further, the non-tobacco plant fibres may be cured, aged,fermented or treated otherwise. The amount of non-tobacco plant fibers,such as bamboo fibers, in the smokeless tobacco composition may bewithin the range of from about 1 to about 60% w/w or from about 2 toabout 20% w/w based on dry weight of the smokeless tobacco composition.Micro Crystalline Cellulose may also be used as an alternative.

The non-tobacco fibers may have an average length-to-width ratio equalto or greater than 3.5:1 and equal to or lower than 100:1. Thenon-tobacco plant fibers may originate from bamboo. The non-tobaccofibers may have an average length-to-width ratio equal to or lower than25:1. The non-tobacco fibers may have an average length-to-width ratioequal to or greater than 6:1. The non-tobacco fibers may have an averagelength-to-width ratio equal to or greater than 10:1. The non-tobaccofibers may have an average length-to-width ratio equal to or greaterthan 15:1.

The oral smokeless moist snuff product described herein may be providedin particulate form, as a loose powder, or be portion-packaged in apouch. The pouch may be made of a water-permeable material so thatextraction of components such as nicotine and/or flavorant may easilytake place when the product is placed in a user's mouth.

The encapsulation of the flavorant in the microcapsule or granule may beencapsulation of the flavorant by a shell such as a coating.Alternatively or additionally, the flavorant encapsulation may be thatthe flavorant is contained in a matrix. For instance, the flavorant maybe dispersed within a matrix. The matrix may be enclosed by a shell orcoating. The shell and/or the matrix may comprise or consist of acellulose-derivatized polymer selected from the group consisting ofhydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl celluloseand any combinations thereof. As an example, there is provided an oralsmokeless moist snuff product as described herein, wherein the flavorantis encapsulated by a coating comprising a cellulose-derivatized polymeras described herein. The cellulose-derivatized polymer may behydroxypropyl methylcellulose.

The cellulose-derivatized polymer described herein may be mixed withfurther ingredients. For instance, the cellulose-derivatized polymer maybe mixed with talcum powder. As an example, hydroxypropylmethylcellulose may be mixed with talcum powder.

In a further example, the microcapsule or granule flavorant of the oralsmokeless moist snuff product described herein is encapsulated by aninner coating and an outer coating. The inner coating may comprise orconsist of gelatine. The outer coating may comprise or consist of acellulose-derivatized polymer selected from the group consisting ofhydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl celluloseand any combinations thereof. As an example, the outer coating maycomprise or consist of hydroxypropyl methylcellulose. In a furtherexample, the inner coating comprises or consists of gelatine, and theouter coating comprises or consists of hydroxypropyl methylcelluloseoptionally in combination with talcum powder.

The outer coating is salt-sensitive so that it substantially remains ina solid state in the presence of a salt selected from the groupconsisting of sodium chloride, sodium carbonate, potassium carbonate,sodium sulphate, potassium sulphate, sodium lactate and potassiumlactate and any combinations thereof in the amounts indicated herein.When the salt concentration is lowered, such as upon saliva excretion ina user's mouth, the outer coating softens and/or dissolves so that thegelatine inner coating is exposed. Since gelatine will soften and/ordissolve upon contact with the moisture present in the oral smokelessmoist snuff product the flavorant will be released. In order to preventor minimize flavorant release during storage and prior to being placedin a user's mouth, the outer coating should cover most of the innercoating. Advantageously, the outer coating should be free orsubstantially free from cracks.

The oral smokeless moist snuff product described herein comprises one ormore salts selected from the group consisting of sodium chloride, sodiumcarbonate, potassium carbonate, sodium sulphate, potassium sulphate,sodium lactate, potassium lactate and any combinations thereof. Thesodium chloride may be replaced entirely or partly with potassiumchloride.

It will be appreciated that when the one or more salts is a combinationof different salts each salts may be present in an amount sufficient tocontribute to cellulose-derivatized polymer cloud point lowering in theoral smokeless moist snuff product.

As an example, the one or more salts of the oral smokeless moist snuffproduct described herein may comprise or consist of sodium chloride,sodium carbonate and potassium sulphate.

In a further example, the one or more salts of the oral smokeless moistsnuff product described herein may comprise or consist of sodiumsulphate and/or potassium sulphate and one or more salts selected fromthe group consisting of sodium chloride, sodium carbonate, potassiumcarbonate and any combination thereof.

In still a further example, the one or more salts of the oral smokelessmoist snuff product described herein comprises sodium carbonate, sodiumchloride and optionally one or more salts selected from the groupconsisting of potassium carbonate, sodium sulphate, potassium sulphate,sodium lactate, potassium lactate and any combination thereof.

Further, the sodium chloride may be replaced entirely or partly withsodium sulphate or potassium sulphate. Replacing the sodium chloridewith sodium sulphate and/or potassium sulphate may affect the flavourprofile of the product, which may be desirable to meet the demands ofcertain users. Unexpectedly, the inventors of the present disclosurehave found that sodium chloride may be exchanged for sodium sulphateand/or potassium sulphate to at least some extent without affecting thecloud point of the cellulose-derivatized polymer of the particlescontaining a flavorant.

The one or more salts may be mixed with the disintegrated plant materialsuch as tobacco or with the non-tobacco plant fibres. Additionally, theone or more salts may be contained in the microcapsules. As an example,the one or more salts may be contained in the microcapsule or granuleshell or the microcapsule or granule matrix. In a further example, theone or more salts is mixed with the disintegrated plant material such astobacco or non-tobacco plant fibres and also contained in themicrocapsules or granules.

As described herein, the one or more salts selected from the groupconsisting of sodium chloride, sodium carbonate, potassium carbonate,sodium sulphate, potassium sulphate, sodium lactate, potassium lactateand any combinations thereof are believed to have a so-called salting ineffect whereby the integrity of the particles containing a flavorantsuch as microcapsules or granules is maintained until the saltconcentration is lowered. Further, it will be appreciated that the oneor more salts of the oral smokeless moist snuff composition and/or theoral smokeless moist snuff product includes the sodium chloride and/orthe potassium chloride occurring naturally in the disintegrated plantmaterial. Thus, the one or more salts of the oral smokeless moist snuffcomposition and/or the oral smokeless moist snuff product includes addedsalts as well as sodium chloride and/or potassium chloride occurringnaturally in the disintegrated plant material.

It will be appreciated that the one or more salts described hereinincludes salts commonly used in snuff, such as sodium chloride, as wellas salts used as pH adjusters, such as sodium carbonate. Sodium chlorideprovides a salty taste and/or antimicrobial activity and may alsoinfluence the cellulose-derivatized polymer cloud point. Sodiumcarbonate provides pH adjustment and may also influence thecellulose-derivatized polymer cloud point. Thus, in addition to loweringthe cloud point of the cellulose-derivatized polymer the one or moresalts may provide taste, pH adjustment, antimicrobial activity etc.

The one or more salts may be sodium lactate and/or potassium lactate.This may be advantageous since sodium lactate and/or potassium lactatehave a neutral taste, an antibacterial activity and are also believed tohave a lower impact on a cellulose-derivatized polymer than, forinstance, sodium chloride. As an example, all or at least part of thesodium chloride may be exchanged for sodium lactate and/or potassiumlactate.

In a further example, the one or more salts may be selected from thegroup consisting of sodium chloride, potassium carbonate, potassiumsulphate and any combinations thereof. In a further example, the one ormore salts may comprise sodium carbonate and a salt selected from thegroup consisting of potassium carbonate, sodium sulphate, potassiumsulphate, sodium lactate, potassium lactate and any combination thereof.

In still a further example, the one or more salts may comprise potassiumcarbonate and a salt selected from the group consisting of sodiumcarbonate, sodium sulphate, potassium sulphate, sodium lactate,potassium lactate and any combination thereof.

Further, the one or more salts of the oral smokeless moist snuff productdescribed herein may comprise or consist of sodium chloride, sodiumcarbonate and potassium sulphate. The ratio sodium chloride:sodiumcarbonate:potassium sulphate may be about 6:3:1 or about 7:2:1. It willbe appreciated that the potassium sulphate may be replaced entirely orpartly with sodium chloride and/or potassium chloride. Thus, the one ormore salts of the oral smokeless moist snuff product described hereinmay comprise or consist of sodium carbonate and sodium chloride and/orpotassium chloride.

Further, the one or more salts of the oral smokeless moist snuff productdescribed herein may comprise or consist of sodium chloride, sodiumcarbonate and optionally one or more salts selected from the groupconsisting of potassium carbonate, sodium sulphate, potassium sulphate,sodium lactate, potassium lactate and any combinations thereof.

The one or more salts of the oral smokeless moist snuff productdescribed herein may comprise or consist of sodium sulphate and/orpotassium sulphate and/or one or more salts selected from the groupconsisting of sodium chloride, sodium carbonate, potassium carbonate andany combinations thereof.

The total amount of the one or more salts of the oral smokeless moistsnuff composition and/or the oral smokeless moist snuff product preparedfor the consumer may be estimated using any method known in the art to askilled person. For instance, the total amount of the one or more saltsmay be estimated or indicated based on the measurement of ionic strengthor conductivity.

The amount of the one or more salts will depend on the total amount ofmoisture of the oral smokeless moist snuff composition. Generally, tomaintain flavorant particle integrity in the oral smokeless moist snuffproduct the amount of the one or more salts will have to be increasedwhen the total amount of moisture of the oral smokeless moist snuffcomposition is raised. The inventors of the present disclosure havefound that for a total amount of moisture within the range of from about35% by weight to about 60% by weight based on the total weight of theoral smokeless moist snuff composition, the total amount of the one ormore salts should be within the range of about 15% by weight to about35% by weight based on the total weight of water and total weight of theone or more salts in the oral smokeless moist snuff composition. Theamount of particles containing a flavorant as described herein may bewithin the range of from about 1% by weight to about 25% by weight basedon the total weight of the oral smokeless moist snuff product. Forinstance, the amount of particles containing a flavorant may be withinthe range of from about 5% by weight to about 25% by weight, from about5% by weight to about 20% by weight, from about 5% by weight to about15% by weight, from about 5% by weight to about 10% by weight or fromabout 10% by weight to about 20% by weight based on the total weight ofthe oral smokeless moist snuff product. In a further example, the amountof particles containing a flavorant may be about 5% by weight, about 10%by weight, about 15% by weight or about 20% by weight based on the totalweight of the oral smokeless moist snuff product.

As an example, in the oral smokeless moist snuff composition of the oralsmokeless moist snuff product described herein the total amount of theone or more salts may be within the range of from about 15% by weight toabout 35% by weight, from about 15% by weight to about 25% by weight orfrom about 20% by weight to about 25% by weight, based on the totalweight of water and the total weight of the one or more salts of theoral smokeless moist snuff composition, and the total amount of moisturemay be within the range of from about 45% by weight to about 60% byweight based on the total weight of the oral smokeless moist snuffcomposition. The amount of particles containing a flavorant as describedherein may be within the range of from about 1% by weight to about 25%by weight based on the total weight of the oral smokeless moist snuffproduct. For instance, the amount of particles containing a flavorantmay be within the range of from about 5% by weight to about 25% byweight, from about 5% by weight to about 20% by weight, from about 5% byweight to about 15% by weight, from about 5% by weight to about 10% byweight or from about 10% by weight to about 20% by weight based on thetotal weight of the oral smokeless moist snuff product. In a furtherexample, the amount of particles containing a flavorant may be about 5%by weight, about 10% by weight, about 15% by weight or about 20% byweight based on the total weight of the oral smokeless moist snuffproduct.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 33% by weight to about 37% byweight such as about 35% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 38% by weight to about 42% byweight such as about 40% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 43% by weight to about 47% byweight such as about 45% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 48% by weight to about 52% byweight such as about 50% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 53% by weight to about 57% byweight such as about 55% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, in the oral smokeless moist snuff composition ofthe oral smokeless moist snuff product described herein the total amountof the one or more salts may be within the range of from about 15% byweight to about 35% by weight, from about 15% by weight to about 25% byweight or from about 20% by weight to about 25% by weight, based on thetotal weight of water and the total weight of the one or more salts ofthe oral smokeless moist snuff composition, and the total amount ofmoisture may be within the range of about 58% by weight to about 62% byweight such as about 60% by weight based on the total weight of the oralsmokeless moist snuff composition. The amount of particles containing aflavorant as described herein may be within the range of from about 1%by weight to about 25% by weight based on the total weight of the oralsmokeless moist snuff product. For instance, the amount of particlescontaining a flavorant may be within the range of from about 5% byweight to about 25% by weight, from about 5% by weight to about 20% byweight, from about 5% by weight to about 15% by weight, from about 5% byweight to about 10% by weight or from about 10% by weight to about 20%by weight based on the total weight of the oral smokeless moist snuffproduct. In a further example, the amount of particles containing aflavorant may be about 5% by weight, about 10% by weight, about 15% byweight or about 20% by weight based on the total weight of the oralsmokeless moist snuff product.

In a further example, there is provided an oral smokeless moist snuffproduct comprising:

-   -   (a) an oral smokeless moist snuff composition comprising:        -   disintegrated plant material,        -   sodium chloride, sodium carbonate and optionally potassium            sulphate, and        -   water,    -   wherein the total amount of the one or more salts is about 25%        by weight based on the total weight of water and total weight of        the one or more salts in the oral moist smokeless snuff        composition,    -   wherein the total amount of moisture is about 46% by weight        based on the total weight of the oral smokeless moist snuff        composition;    -   (b) particles comprising a flavorant and hydroxypropyl        methylcellulose,    -   wherein the amount of said particles is about 10% by weight        based on the total weight of the oral smokeless moist snuff        product.

Additionally, the oral smokeless moist snuff product may comprise fromabout 1 to about 5% by weight, such as from about 2 to about 4% byweight, based on the dry weight of the oral smokeless moist snuffcomposition, of a humectant selected from the group consisting ofpropylene glycol and glycerol. The oral smokeless moist snuff productdescribed herein may comprise no or substantially no humectant. It willbe appreciated that the humectant should be selected in such a wayand/or in an amount that it influences the cloud point of thecellulose-derivatized polymer to only a small extent or not at all. Forinstance, glycerol will have only a small impact on the cellulosepolymer cloud point whereas propylene glycol will have a larger impact.Therefore, in case propylene glycol is used the amount should beadjusted to avoid a too large impact on the cellulose cloud point. Forinstance, propylene glycol in an amount of about 2 to about 4% byweight, such as from about 0.5 to about 2% by weight, such as from about1 to about 3% by weight, such as from about 1 to about 2% by weight,based on the dry weight of the oral smokeless moist snuff composition,may be added to the oral smokeless moist snuff product described herein.The impact of the humectant on the cellulose-derivatized polymer cloudpoint may at least to some extent be compensated for by increasing theamount of the one or more salts. The humectant of the oral smokelessmoist snuff product described herein may contain a humectant comprisingor consisting of glycerol.

As used herein, the term “total amount of moisture” refers to the totalamount of oven volatile ingredients, such as water and other ovenvolatiles (e.g. propylene glycol, ethanol etc.) in the preparation,composition or product referred to. The total amount of moisture isgiven herein as percent by weight (wt %) of the total weight of thepreparation, composition or product referred to. The total amount ofmoisture as referred to herein may be determined by using the LOD methoddisclosed in the Examples in which the oven volatile content at atemperature of about 105° C. is determined. Thus, the total amount ofmoisture may refer to the total amount of oven volatiles measured of atemperature at about 105° C., such as measured with an LOD method. Inthis document, the expressions “total amount of moisture”, “moisturecontent” and “moisture level” are used interchangeably.

The total amount of moisture of the oral smokeless moist snuffcomposition may range from about 35% by weight to about 60% by weightsuch as from about 40% by weight to about 60% by weight, from about 45%by weight to about 60% by weight, from about 45% by weight to about 55%by weight, from about 50% by weight to about 55% by weight, from about50% by weight to about 60% by weight or from about 55% by weight toabout 60% by weight. For instance, the total amount of moisture of theoral smokeless moist snuff composition may be about 35% by weight, about40% by weight, about 45% by weight, about 46% by weight, about 55% byweight or about 60% by weight.

The water content of the oral smokeless moist snuff composition and/orthe oral smokeless moist snuff product includes all water present suchas added water and water occurring naturally in the disintegrated plantmaterial.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture of the oral smokeless moist snuff composition isabout 40% by weight. The one or more salts comprises or consists ofsodium chloride, sodium carbonate and potassium sulphate. The ratiosodium chloride:sodium carbonate:potassium sulphate may be about 6:3:1or about 7:2:1.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture of the oral smokeless moist snuff composition isabout 46% by weight, and the one or more salts may comprise or consistof sodium chloride, sodium carbonate and potassium sulphate. The ratiosodium chloride:sodium carbonate:potassium sulphate may be about 7:2:1.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture of the oral smokeless moist snuff composition isabout 55% by weight, and the one or more salts may comprise or consistof sodium chloride, sodium carbonate and potassium sulphate. The ratiosodium chloride:sodium carbonate:potassium sulphate may be about 7:2:1.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture is about 35 wt %, and the one or more salts maycomprise or consist of sodium chloride and sodium carbonate. The ratiosodium chloride:sodium carbonate may be about 3:1.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture of the oral smokeless moist snuff composition isabout 46 wt %, and the one or more salts may comprise or consist ofsodium chloride and sodium carbonate. The ratio sodium chloride:sodiumcarbonate may be about 3:1 or about 4:1.

In accordance with the present disclosure, there is provided an oralsmokeless moist snuff product as described herein wherein the totalamount of moisture is about 55 wt % of the oral smokeless moist snuffcomposition, and the one or more salts may comprise or consist of sodiumchloride and sodium carbonate. The ratio sodium chloride:sodiumcarbonate may be about 4:1.

The particles described herein may be microparticles, such asmicrocapsules or granules as described herein. The particles may or maynot contain a carrier.

The particles such as microcapsules or granules of the presentdisclosure contain a flavorant. As used herein, the terms “flavorant”,“flavor” “flavoring agent” or the like denote a substance used toinfluence the aroma and/or taste of the oral smokeless moist snuffproduct.

In this document, whenever the particles are described with respect tomicrocapsules it will be appreciated that the term microcapsules may beexchanged for granules, capsules, microparticles etc.

The flavorant may be a single flavor or a combination offlavorants/flavors. The flavorant may be in solid or liquid form. Theliquid form may be a liquid composition such an oil. For instance, theflavorant may be an essential oil, a compounded flavoring and/orextracts. Further, the flavorant may be natural or synthetic. Examplesof flavorants include menthol, peppermint, spearmint, liquorice,anethol, geranium, lemon oil, orange oil, grapefruit oil, bergamot oil,vanilla, coffee, coconut, almond, pecan, walnut, peanut, hazelnut,ginger, fennel, clove, anise, cardamom, coriander, basil, oregano,rosemary, thyme, sage, jasmine, lavender, wintergreen, cocoa andcumarin. Further, the flavor may contain tobacco flavorant.Alternatively, the flavorant may be a non-tobacco flavorant.

As an example, the flavorant may be a solid encapsulated by a shell suchas a coating comprising, for instance, hydroxypropyl methylcellulose, toprovide a granule or microcapsule. In a further example, the flavorantmay be dispersed within a matrix and optionally encapsulated by a shellsuch as a coating comprising, for instance, hydroxypropylmethylcellulose, to provide a granule or microcapsule.

The particles containing a flavorant such as microcapsules may be amixture of microcapsules containing different flavorants. For instance,50% of the microcapsules may contain a first flavorant and the remaining50% may contain a second flavorant different from the first flavorant.

When the particles contain an inner coating and/or an outer coating,then the inner coating and/or the outer coating of the microcapsules mayor may not contain a flavor. As an example, the inner and/or the outercoating contain no flavor. In a further example, the inner and/or outercontain a non-tobacco flavor.

The total weight of the particles containing a flavorant such asmicrocapsules contained within the oral smokeless moist snuff productmay vary. For instance, the amount of said particles may be within therange of from about 1% by weight to about 25% by weight, such as fromabout 5% by weight to about 25% by weight or from about 5% by weight toabout 10% by weight, based on the total weight of the oral smokelessmoist snuff product. As an example, the amount of said particles may beabout 5% by weight, about 10% by weight, about 15% by weight or about20% by weight. In a further example, the amount of said particles may beabout 10% by weight.

The particles, such as microcapsules or granules, containing a flavorantmay be mixed with an oral smokeless moist snuff composition to providethe oral smokeless moist snuff product. For instance, the particlescontaining a flavorant may be added to the oral smokeless moist snuffcomposition or vice versa. Alternatively, the particles containing aflavorant and the components of the oral smokeless moist snuffcomposition may be mixed in any order to provide the oral smokelessmoist snuff product. If desired, a single particle such as a capsule orgranule having a size larger than that of the microcapsules or granulesmay be used in addition to or instead of a plurality of microcapsulesand/or granules. The single capsule may contain a flavorant that is thesame as or different from that of the microcapsules and/or granules.

The shape of the particles, such as microcapsules or granules, may vary,but typically the microcapsules or granules have a substantiallyspherical shape. Alternatively, the microcapsules or granules may haveother types of shapes such as rectilinear, oblong, elliptical or ovalshapes.

The particles containing a flavorant such as microcapsules or granulesmay be uniform or varied in size. The microcapsule or granule diametermay be from 1 to 5 mm, such as from 1 to 4 mm or from 1 to 3 mm or from300 micrometers to 1 mm. Further, the microcapsules or granules may bespherical and have a diameter equal to or less than about 300micrometers, such as from 100-300 micrometers, such as from 100-200micrometers, or from 1 to 40 micrometers or from 1 to 20 micrometers. Asan example, the microcapsule or granule diameter may be about 1 mm. Insome oral smokeless moist snuff products it may be desired to includemicrocapsules or granules of substantially uniform size, whereas inother oral smokeless moist snuff products it may be desired to includemicrocapsules or granules with varying size.

If desired, particles such as microcapsules of different sizes and typesmay be included in the oral smokeless moist snuff products to providefor a desired flavor release profile. For example, a first flavorant maybe released from a first set of microcapsules or granules, and a secondflavorant may be released from a second set of microcapsules orgranules. The release of the first flavorant may take place prior to, atthe same time as or after release of the second flavorant.

The particles containing a flavorant described herein may be dyed. Thedye may be provided by a color additive approved for use in food. Byproviding at least part of the particles as dyed particles the consumermay perceive the oral smokeless moist snuff product as more interestingand/or appealing.

The crush strength of the microcapsules disclosed herein is sufficientto allow for normal handling and storage without significant prematureor undesirable breakage.

If desired, a non-encapsulated flavorant may be mixed with thedisintegrated plant material such as tobacco or non-tobacco plant fibresof the oral smokeless moist snuff product described herein. Forinstance, the flavorant may be added by spraying it onto the tobacco orthe non-tobacco plant fibres. The flavorant may be sprayed directly ontoloose tobacco and/or non-tobacco fibres or onto pouches containingtobacco and/or non-tobacco fibres. In this way, a user placing the oralsmokeless moist snuff product described herein into his or her mouthwill immediately experience the flavorant mixed with the tobacco ornon-tobacco plant fibres and then gradually also experience theflavorant released from the microcapsules. The non-encapsulatedflavorant may be the same or different from that contained in theparticles containing a flavorant such as microcapsules or granules. Inthis way, a consumer may perceive the taste of the oral smokeless moistsnuff product to evolve and/or change over time.

Alternatively or additionally, a non-encapsulated flavorant may be addedto the oral smokeless moist snuff product described herein by coating atleast part of one inside surface, such as an inside lid or bottomsurface, of a container with the flavorant, adding the oral smokelessmoist snuff product to the container and closing of the container. Thecontainer may be a packaging container for an oral smokeless moist snuffproduct. When the container is closed, the flavorant applied to the atleast part of one inside surface of the container will flavorize theoral smokeless moist snuff product. Accordingly, there is provided amethod for adding a flavorant to an oral smokeless moist snuff productas described herein, said method comprising the steps of:

a) applying a flavorant onto at least part of one inside surface of acontainer for an oral smokeless moist snuff product,b) placing the oral smokeless moist snuff product as described herein inthe container, andc) closing the container.

It will be appreciated that the container for an oral smokeless moistsnuff product does not form part of the oral smokeless moist snuffproduct described herein.

Depending on the flavorant used in the tobacco and/or non-tobacco plantmaterial and the flavorant of the particles such as microcapsules orgranules the overall result for a user may be a constant flavorintensity, an increase in flavor intensity over a certain time, a changein flavour etc.

The oral smokeless moist snuff product may further comprise a sweetener.Suitable sweeteners include natural sweeteners such as fructose,sucrose, glucose, maltose, mannose, galactose, lactose or xylitol. Thesweetener may also be an artificial sweetener such as sucralose,saccharin, aspartame, acesulfame K, neotam or stevia. The sweetener maybe mixed with the oral smokeless moist snuff composition and/or beprovided in encapsulated form.

A pH adjusting agent may be included in the oral smokeless moist snuffproduct described herein to provide a desired pH value. The pH adjustingagent may be an alkali metal base or an acid. The alkali metal base maybe sodium hydroxide or potassium hydroxide. The acid may be acetic acid,lactic acid or citric acid. The pH adjusting agent may be mixed with theoral smokeless moist snuff composition and/or be provided inencapsulated form.

A buffering agent may be present in the oral smokeless moist snuffproduct described herein in order to maintain pH close to a desiredvalue. Suitable buffering agents include alkali metal carbonates andalkali metal bicarbonates. The alkali metal carbonates may be sodiumcarbonate or potassium carbonate. The alkali metal bicarbonates may besodium bicarbonate or potassium bicarbonate. The buffering agent may bemixed with the oral smokeless moist snuff composition and/or be presentin encapsulated form.

The oral smokeless moist snuff described herein may also includeadditives such as disintegration aids, antioxidants, binders, colorants,fillers, thickening agents and/or combinations thereof. The additivesmay be mixed with the oral smokeless moist snuff composition and/or bepresent in encapsulated form or in non-encapsulated form.

The particles described herein such as microcapsules or granules may bemanufactured by coating a gelatine microcapsule with a cellulose polymersuch as hydroxypropyl methylcellulose using fluidized bed technique.However, any other technique known in the art to the skilled person maybe used. The oral smokeless moist snuff product described herein may bemanufactured by dispersing the microcapsules with the other componentsof the oral smokeless moist snuff.

Further Aspect

In a further aspect, there is provided an oral smokeless moist snuffproduct comprising:

a) from 14 to 66 wt % of disintegrated plant material,b) from 0.5 to 20 wt % of microcapsules comprising a flavorantencapsulated by a cellulose polymer selected from the group consistinghydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl celluloseand any combination thereof,c) from 1.5 to 18 wt % of salt selected from the group consisting ofsodium chloride, sodium carbonate, potassium carbonate, sodium sulphate,potassium sulphate, sodium lactate, potassium lactate and anycombination thereof,wherein the moisture content of the product is within the range of from30 to 60 wt %.

Definitions

In this document, particulate is used for a particle size of the productwhich enables the final product to be provided in so-called loose form,from which a pinch of snus may be made in individual sized by a user ofa product.

As used herein, the term “user” is used interchangeably with the term“consumer” and the term “human”. Further, the expressions “oral” or“oral use” refer to use in the oral cavity, i.e. for chewing purposes orbuccal placement.

The term “g” stands for gram or grams.

The term “mm” stands for millimeters.

LOD stands for Loss On Drying and is a method to measure the loss ofweight of the sample when dried at 105° C. The sample is dried until thesample weight is substantially constant. The LOD method is described inthe Examples section.

The term “wt %” stands for weight % means weight percent in thecomposition or product referred to. The terms “wt %”, “weight %” and “%by weight” are used interchangeably.

HPMC is an abbreviation for hydroxypropyl methylcellulose.

As used herein, the expressions “particle containing a flavorant” and“flavorant particle” are used interchangeably.

The term rpm stands for revolutions per minute.

The term GC stands for Gas Chromatography.

The term MS stands for Mass Spectroscopy.

The term GCMS stands for Gas Chromatography Mass Spectroscopy.

The term w/w stands for weight by weight.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a graph indicating flavor intensity experienced by eleventest persons during a time period of 60 minutes.

The disclosure is illustrated by the following non-limitative Examples.

EXAMPLES

The following equipment and general procedures were used in the Examplesbelow.

General

Headspace screw top vials (20 ml) were purchased from ThermoScientific.Petroleum ether Suprasolv was purchased from VWR. Samples were shaken onan incubation orbital shaker, professional 3500, purchased from VWR.Analyses were performed on an Agilent 5890/5972/7673 GCMS-system,operating in full scan mode. GC column was an Agilent Innowax (60 m×0.25mm×0.25 um).

Measurements

Snus samples were extracted with two different extraction methods, onefor total flavor and one for free flavor. In this document, total flavorintends the total analyzed amount of flavor in the product consisting ofmoist snus and microcapsules. Thus, the total flavor intends the sum ofthe flavor of the microcapsules and the flavor contained in the moistsnus. In this document, free flavor intends the analyzed amount offlavor in the moist snus. Thus, the free flavor intends the flavorcontained in the moist snus, excluding the flavor of thenon-disintegrated microcapsules. Unless otherwise indicated, in allExamples the flavor is a mixture of peppermint and menthol. Afterextraction a GC/MS method (the same method for both extractions) wasused to estimate the amount of flavor in the extracts. This was asemi-quantitative method for menthol, which served as a marker for allflavor compounds. The area of menthol was integrated and area units werecompared between samples.

Extraction of Total Flavor

For each replicate 0.5-1 g of snus or one pouch (cut in two pieces) wasput into a headspace vial. 5 ml of tap water was added. The samples wereshaken for 5 min at ambient temperature (360 rpm). Thereafter 5 ml ofpetroleum ether was added before samples were shaken for 60 minutes at50° C. (360 rpm). After cooling samples were put on GC-vials andanalyzed with GC/MS.

Extraction of Free Flavor

For each replicate 0.5-1 g of snus or one pouch (cut in two pieces) wasput in to a headspace vial. 5 ml of petroleum ether was added. Thesamples were shaken for 5 min at ambient temperature (360 rpm). After 5minutes of sedimentation samples were put on GC-vials and analyzed withGC/MS. The area as measured by GC/MS is indicated in Table 3.

Tobacco

In the examples below, grinded and heated moist tobacco refers totobacco that has been prepared as follows. The tobacco was grinded andpasteurized, and the moisture content was adjusted with water to about35 wt %. The chloride content of the tobacco flour prior to grinding andpasteurization, i.e. the sum of chloride from NaCl and KCl, was about 3.wt % based on the weight of the tobacco flour. The total amount ofmoisture of the tobacco flour was 7 wt %.

Moist Snus Versus Moist Snus Product

In the examples below, “moist snus” refers to a mixture of grinded andheated moist tobacco, sodium carbonate, potassium sulphate, sodiumchloride, ethanol and water. In some examples the potassium sulphate wasexcluded.

Further, in the examples below “moist snus product” refers to themixture resulting from adding microcapsules to the moist snus, i.e. amixture of microcapsules, grinded and heated moist tobacco, sodiumcarbonate, potassium sulphate, sodium chloride, ethanol and water. Insome examples the potassium sulphate was excluded.

LOD Method

In all the following examples, the moisture content of each of thetobacco material and the non-tobacco plant fibers, if present, wasdetermined by using a method based on literature references FederalRegister/vol. 74, no. 4/712-719/Wednesday, Jan. 7, 2009/Notices, “Totalmoisture determination” and AOAC (Association of Official AnalyticalChemics), Official Methods of Analysis 966.02: “Moisture in Tobacco”(1990), Fifth Edition, K. Helrich (ed). In this method, the ovenvolatile (OV) content of the tobacco material and the non-tobacco plantfibers, if present, is measured as described hereinafter.

The moisture content (i.e. the oven volatile content) of each of thetobacco material and the non-tobacco plant fibers, if present, wasdetermined gravimetrically by taking 2.5±0.25 g sample and weighing thesample before evaporation of moisture and after evaporation of moisture.Mettler Toledo's Moisture Analyzer HB43, a balance with halogen heatingtechnology, was used (instead of an oven and a balance as in thementioned literature references). The sample was heated to 105° C.(instead of 99.5±0.5° C. as in the mentioned literature references). Themeasurement was stopped when the weight change was less than 1 mg duringa 90 seconds time period. The moisture content (i.e. oven volatilecontent) as weight percent of the original weight of the sample is thencalculated automatically by the Moisture Analyzer HB43.

As mentioned herein above, the content of oven volatiles other thanwater (i.e. non-aqueous oven volatiles) in tobacco flour, is normallyless than 1% by weight. Therefore the moisture content of tobaccomaterial as measured using the herein described method substantiallycorresponds to the actual water content of the tobacco material. In theexamples, the given water content of the initial tobacco preparations isthe calculated sum of oven volatiles content of the tobacco material andthe non-tobacco plant fibers if present, as measured by the abovedisclosed method, and, where applicable, the amount of water added tothe tobacco material in the process.

Example 1

Microcapsules were formed in the following manner.

40.0 g of hydroxypropyl methylcellulose, type 2910, viscosity 3 mPa*s(SheffCel 60HD3, purchased from Kerry) was dissolved in 360 g ofpurified water resulting in a 400 g weight solution.

For the coating process a fluid bed Mini-Glatt (from Glatt GmbH, Binzen)with bottom spray coating (Wurster) was used. The spray nozzle was 0.5mm in diameter. The bottom filter was 100 μm, mounted on a bottom platewith diameter 7.5 cm.

90 g of Millicaps 1000 E_1413279 (from V. MANE FILS, France) was chargedin the fluid bed. The Millicaps were substantially gelatin microcapsulescontaining a liquid peppermint/menthol flavorant. 230 g of the aboveprepared solution was sprayed on to the Millicaps 1000 E_1413279.Settings for the process were as indicated in Table 1.

TABLE 1 Airflow (Nm³/h) 30 Inlet temperature (C. °) 50 Producttemperature vessel (C. °) 38-40 Spray rate (g/min) 1.0 Spray pressure(Bar) 1.4

The formed microcapsules were then sieved through a sieve with a meshsize of 2 mm and the upper fraction was removed.

The moist snus was prepared by mixing sodium carbonate, potassiumsulphate, sodium chloride, ethanol and water with grinded and heatedmoist tobacco. The amounts were as indicated in Table 2 below. Thus, themoist snus of the moist snus product consisted of grinded and heatedmoist tobacco prepared as described above, sodium carbonate, potassiumsulphate, sodium chloride, ethanol and water in amounts as indicated inTable 2.

The above manufactured microcapsules were mixed with the moist snus,said moist snus having a total amount of moisture of about 46% by weightbased on the moist snus, to provide a moist snus product. Thecomposition of the moist snus product is indicated in Table 2.

The moist snus product was packaged in pouches, each pouch having with aweight of about 0.8 g. The pouches were stored in a sealed plastic bagfor two weeks at room temperature.

TABLE 2 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 58.57 tobacco Sodium carbonate 39.5 2.31 Potassium sulphate18.4 1.1 Sodium chloride 137.2 8.0 Ethanol 6.5 0.38 Water 335.1 19.63Microcapsules 170.7 10 Total: 1707.4 Total: 100.0

After storage for two weeks at room temperature the pouches consistingof moist snus and microcapsules were evaluated regarding chemicalstorage stability as follows.

TABLE 3 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 597306 11 29173 2 515899 12 24394 3 594576 13 16594 4559856 14 25271 5 720990 15 15482 6 535040 16 30848 7 546461 17 29818 8534130 18 34242 9 537571 19 40389 10  714206 20 23119 Average area:585604 26933 Free flavor (%): 4.60* *The free flavor content in Table 3was calculated as: Free flavor (%) = Average area free flavor/Averagearea total flavor

Analysis regarding content of menthol was performed in two batches, onefor free flavor and one for total flavor. As indicated in Table 3, thefree flavor content of the moist snuff was only 4.6% after storage 2weeks in room temperature. It can be concluded that the HPMC coatedgelatin microcapsules containing the liquid flavorant did not releasethe flavorant to any significant extent. Thus, the HPMC coated gelatinmicrocapsules containing the liquid flavorant are substantially storagestable in the moist snus.

Example 2

Pouches consisting of the moist snus and microcapsules, said pouchesbeing manufactured as in Example 1, were evaluated regarding flavorrelease function as follows. The pouches were stored for two weeks in asealed plastic bag prior to use.

11 test persons used the pouches for 60 minutes. The pouch was putbetween the gum and the upper lip and the pouch was fixed in thatposition during the whole test period. After 60 minutes of use, thetotal amount of menthol left in the used pouches were analyzed andcompared to the total amount of analyzed menthol in unused pouches. Thetest persons used two pouches each. The pouches were analyzed usingGC/MS according to the method described above. The results are indicatedin Table 4 (Total flavor of unused pouches) and Table 5 (Total flavor ofused pouches). The microcapsule flavorant was peppermint and menthol.The analysis was performed with respect to menthol.

TABLE 4 Unused pouches. Pouch number Total Flavor Area 1 1105014 2858570 3 1154509 4 1221487 5 1017850 6 666178 7 623384 8 475759 9 89977610 788656 Average area: 881118.3

TABLE 5 Used pouches. Test subject Total Flavor Area Test subject 1739092 867590 Test subject 2 707936 737196 Test subject 3 1011796 791629Test subject 4 937970 594446 Test subject 5 242863 638312 Test subject 61025285 758070 Test subject 7 882021 922175 Test subject 8 1011325811957 Test subject 9 880684 907847 Test subject 10 1012301 932638 Testsubject 11 499154 899143 Average area: 809610.5

The amount of extracted menthol (%) was then calculated as:

Extracted menthol (%)=(Average area unused pouches−Average area usedpouches)/(Average area unused pouches).

As indicated above, the average area unused pouches is 881118.3, and theaverage area used pouches is 809610.5. It follows that(881118.3−809610.5)/(881118.3)=8.1%. Thus, release of menthol from theHPMC coated gelatin microcapsules took place when the test persons usedthe pouches as indicated above. The test persons were also asked toevaluate their experience of flavorization. The flavor intensity wasmeasured on a scale from 0 to 5, where 0 indicates no experience offlavor and 5 a high experience of flavor intensity. The sensoryevaluation was made five and 60 minutes after having placed the oralmoist snuff product in the mouth. The mean flavor intensity wascalculated for the 11 test persons at 5 and 60 minutes respectively, andthe result is shown in FIG. 1. It can be concluded that the experiencedflavor intensity increased over time.

Example 3

Millicaps 1000 E_1413279 were purchased from V. MANE FILS, France. TheMillicaps were substantially gelatin microcapsules containing a liquidmenthol flavorant.

Moist snus was prepared by mixing sodium carbonate, potassium sulphate,sodium chloride, ethanol and water with grinded and heated moisttobacco. The amounts were as indicated in Table 6 below. Thus, the moistsnus of the moist snus product consisted of grinded and heated moisttobacco, sodium carbonate, potassium sulphate, sodium chloride, ethanoland water in amounts as indicated in Table 6.

The Millicaps were mixed with the moist snus, said moist snus having atotal amount of moisture of about 46% by weight based on said moistsnus, to provide a moist snus product. The composition of the moist snusproduct was as indicated in Table 6.

The moist snus product was packaged in pouches, each pouch having aweight of about 0.8 g. 10 pouches were prepared. The pouches were storedfor two weeks at room temperature in a sealed plastic bag.

TABLE 6 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 58.57 tobacco Sodium carbonate 39.5 2.31 Potassium sulphate18.4 1.1 Sodium chloride 137.2 8.0 Ethanol 6.5 0.38 Water 335.1 19.63Millicaps 1000 E_1413279 170.7 10 Total: 1707.4 Total: 100.0

After storage for two weeks at room temperature the pouches consistingof moist snus and Millicaps 1000 E_1413279 were analyzed regardingcontent of menthol according to the GC/MS method described in Example 1.One batch was for free flavor and one was batch for total flavor. Asindicated in Table 7, 83% of the total amount of menthol was found inthe moist snus after storage 2 weeks in room temperature.

TABLE 7 Sample Total flavor Sample Free flavor Number (area) Number(area) 1 668923 11 693849 2 656006 12 576435 3 783536 13 598902 4 78167614 642069 5 774948 15 714342 6 749421 16 496699 7 637317 17 626955 8788075 18 588688 9 702484 19 625506 10 766540 20 498865 Average area:730893 606231 Average free flavor (%):    83* *Calculated as: Freeflavor (%) = Average area free flavor/Average area total flavor. Asindicated above, the average area free flavor is 606231, and the averagearea total flavor is 730893. It follows that the free flavor is606231/730893 = 83%. It can be concluded that the gelatin microcapsulesreleased the menthol flavorant during storage. Thus, the gelatinmicrocapsules do not exhibit storage stability in the moist snus.Further, it can be concluded that addition of the salts in the amountsindicated in Table 6 did not prevent release of the menthol flavorantfrom the gelatin microcapsules.

Example 4

Two samples were prepared as follows.

Sample 1

Moist snus was prepared by mixing sodium carbonate, potassium sulphate,sodium chloride, ethanol and water with grinded and heated moisttobacco. The amounts were as indicated in Table 8 below. The totalamount of moisture of the moist snus was about 45% by weight based onsaid moist snus.

3.0 g of the moist snus and 0.15 g of HPMC coated gelatin microcapsules,said microcapsules being prepared as in Example 1, were mixed to providethe moist snus product indicated in Table 8.

The mixture was then stored in a sealed test tube in room temperaturefor two weeks. The composition of the moist snus product was asindicated in Table 8.

TABLE 8 Component Composition (wt %) Grinded and heated, moist 62tobacco Sodium carbonate 2.5 Potassium sulphate 1.1 Sodium chloride 8.5Ethanol 0.3 Water 20.8 Microcapsules 4.8 Total: 100.0

Sample 2

Commercially available pouches consisting of snus “Skruf fresh tranbärxtra stark white slim” (Skruf Snus AB) were chopped to provide 3.0 gsnus with a moisture content of about 43% which was then mixed with 0.15g of the HPMC coated gelatin microcapsules prepared in Example 1. Themixture was then stored in a sealed test tube in room temperature fortwo weeks.

Samples 1 and 2 were analyzed regarding content of menthol according tothe method described in Example 1. The results are indicated in Table 9.

TABLE 9 Free flavor Sample Number Stored Mixture (%) 1. Moist snus and 3microcapsules as indicated in Table 8 2. Skruf Tranbär and 42microcapsules

As can be seen from Table 9, the free flavor content of the storedSample 1 was only 3% indicating that substantially no flavor releasefrom the microcapsules had taken place. In contrast, the free flavorcontent of the stored Sample 2 was 42% indicating a significant flavorrelease from the microcapsules.

It can be concluded that the HPMC coated gelatin microcapsules weresubstantially stable upon storage in the moist snus of Sample 1. Incomparison with Sample 1, the storage stability of the HPMC coatedgelatin microcapsules in the commercially available snuff of Sample 2was observed to be lower.

Example 5

Microcapsules were formed in the following manner.

20.7 g of hydroxypropyl methylcellulose, type 2910, viscosity 3 mPa*s(SheffCel 60HD3, purchased from Kerry) and 2.3 g of talc was mixed with207 g of water resulting in a 230 g weight suspension.

90 g of Millicaps 1000E_1413279 (from V. MANE FILS, France) was chargedin the fluid bed. The Millicaps were substantially gelatin microcapsulescontaining a liquid peppermint/menthol flavorant. The above prepared 230g weight suspension with talc and dissolved hydroxypropylmethylcellulose was then sprayed on to the Millicaps 1000E_1413279.Process equipment and settings for the process as indicated in example1.

The formed microcapsules were then sieved through a sieve with a meshsize of 2 mm and the upper fraction was removed.

The moist snus was prepared as in example 1. The total amount ofmoisture of the snus was about 46% by weight based on said moist snuff.

The above manufactured microcapsules were mixed with the moist snus. Thecomposition of the moist product is indicated in Table 2.

About 7 g of the above moist product were then stored in a sealed glassbottle for two weeks at room temperature.

After storage for two weeks at room temperature the above moist productconsisting of moist snus and microcapsules were evaluated regardingchemical storage stability as follows.

TABLE 10 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 6294470 4 336014 2 6597660 5 271897 3 6818950 6 325276Average area: 6570360 311062.3 Free flavor (%): 4.73 *The free flavorcontent in Table 10 was calculated as: Free flavor (%) = Average areafree flavor/Average area total flavor Analysis regarding content ofmenthol was performed in two batches, one for free flavor and one fortotal flavor. As indicated in table 10, the free flavor content of themoist snus was only 4.73% after storage 2 weeks in room temperature. Itcan be concluded that the HPMC-talc coated gelatin microcapsulescontaining the liquid flavorant did not release the flavorant to anysignificant extent. Thus, the HPMC-talc coated gelatin microcapsulescontaining the liquid flavorant are substantially storage stable in themoist snus.

Example 6

Moist snus was prepared by mixing sodium carbonate, ethanol and waterwith grinded and heated moist tobacco. The amounts were as indicated inTable 11 below. The total amount of moisture of the snus was about 46%by weight based on said moist snus. Thus, the moist snus of the moistsnus product consisted of grinded and heated moist tobacco prepared asdescribed above, sodium carbonate, ethanol and water in amounts asindicated in Table 11.

Microcapsules manufactured as in Example 5 were mixed with the moistsnus to provide a moist snus product. The composition of the moist snusproduct is indicated in Table 11.

TABLE 11 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 73.9 tobacco Sodium carbonate 18.9 1.4 Ethanol 6.51 0.48Water 192.6 14.2 Microcapsules 135.3 10 Total: 1353.3 Total: 100

About 7 g of the above moist product were then stored in a sealed glassbottle for two weeks at room temperature.

After storage for two weeks at room temperature the above moist productconsisting of moist snus and microcapsules were evaluated regardingchemical storage stability as follows.

Analysis regarding content of menthol was performed in two batches, onefor free flavor and one for total flavor. As indicated in table 12, thefree flavor content of the moist snus was 41.6% after storage 2 weeks inroom temperature.

TABLE 12 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 6841680 4 2708730 2 6272840 5 2694330 3 6346000 62696230 Average area: 6486840 2699763 Free flavor (%): 41.6* *The freeflavor content in Table 12 was calculated as: Free flavor (%) = Averagearea free flavor/Average area total flavor As indicated above, theaverage area free flavor is 2699763, and the average area total flavoris 6486840. It follows that the free flavor is 2699763/6486840 = 41.6%.Thus, lowering the salt content decreases the stability of themicrocapsules in the moist snus.

Example 7

Moist snus was prepared by mixing sodium chloride, sodium carbonate,ethanol and water with grinded and heated moist tobacco. The amountswere as indicated in Table 13 below. The total amount of moisture of thesnus was about 46% by weight based on said moist snus. Thus, the moistsnus of the moist snus product consisted of grinded and heated moisttobacco prepared as described above, sodium chloride, sodium carbonate,ethanol and water in amounts as indicated in Table 13.

Microcapsules manufactured as in Example 5 were mixed with the moistsnus to provide a moist snus product. The composition of the moist snusproduct is indicated in Table 13.

TABLE 13 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 58.48 tobacco Sodium carbonate 39.58 2.31 Sodium chloride155.78 9.11 Ethanol 6.51 0.38 Water 336.97 19.71 Microcapsules 170.98 10Total: 1709.8 Total: 100

About 7 g of the above moist product were then stored in a sealed glassbottle for two weeks at room temperature.

After storage for two weeks at room temperature the above moist productconsisting of moist snus and microcapsules were evaluated regardingchemical storage stability as follows.

Analysis regarding content of menthol was performed in two batches, onefor free flavor and one for total flavor. As indicated in table 14, thefree flavor content of the moist snus was only 4.67% after storage 2weeks in room temperature. It can be concluded that the HPMC-talc coatedgelatin microcapsules containing the liquid flavorant did not releasethe flavorant to any significant extent. Thus, the HPMC-talc coatedgelatin microcapsules containing the liquid flavorant are substantiallystorage stable in the moist snus when replacing potassium sulphate withsodium chloride.

TABLE 14 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 6398000 4 322942 2 5717580 5 256656 3 6201680 6 276732Average area: 6105753 285443.3 Free flavor (%): 4.67 *The free flavorcontent in Table 14 was calculated as: Free flavor (%) = Average areafree flavor/Average area total flavor

Example 8

Moist snus was prepared by mixing sodium chloride, sodium carbonate,ethanol and water with grinded and heated moist tobacco. The amountswere as indicated in Table 15 below. The total amount of moisture of thesnus was about 46% by weight based on said moist snus. Thus, the moistsnus of the moist snus product consisted of grinded and heated moisttobacco prepared as described above, sodium chloride, sodium carbonate,ethanol and water in amounts as indicated in Table 15.

Microcapsules manufactured as in Example 5 were mixed with the moistsnus to provide a moist snus product. The composition of the moist snusproduct is indicated in Table 15.

TABLE 15 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 68.97 tobacco Sodium carbonate 29.75 2.05 Sodium chloride36.91 2.55 Ethanol 6.51 0.45 Water 231.67 15.98 Microcapsules 144.98 10Total: 1449.8 Total: 100

About 7 g of the above moist product were then stored in a sealed glassbottle for two weeks at room temperature.

After storage for two weeks at room temperature the above moist productconsisting of moist snus and microcapsules were evaluated regardingchemical storage stability as follows.

Analysis regarding content of menthol was performed in two batches, onefor free flavor and one for total flavor. As indicated in table 16, thefree flavor content of the moist snus was 29.1% after storage 2 weeks inroom temperature.

TABLE 16 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 5213410 4 1796100 2 6426730 5 1855740 3 7204900 61841340 Average area: 6281680 1831060 Free flavor (%): 29.1 *The freeflavor content in Table 16 was calculated as: Free flavor (%) = Averagearea free flavor/Average area total flavor As indicated above, theaverage area free flavor is 1831060, and the average area total flavoris 6281680. It follows that the free flavor is 1831060/6281680 = 29.1%.Thus, lowering the salt content decreases the stability of themicrocapsules in the moist snus.

Example 9

Moist snus was prepared by mixing sodium carbonate, sodium chloride,potassium sulphate, propylene glycole, ethanol and water with grindedand heated moist tobacco. The amounts were as indicated in Table 17below. The total amount of moisture of the snus was about 46% by weightbased on said moist snus. Thus, the moist snus of the moist snus productconsisted of grinded and heated moist tobacco prepared as describedabove, sodium carbonate, sodium chloride, potassium sulphate, propyleneglycole, ethanol and water in amounts as indicated in Table 17.

Microcapsules manufactured as in Example 5 were mixed with the moistsnus to provide a moist snus product. The composition of the moist snusproduct is indicated in Table 17.

TABLE 17 Component Amount (g) Composition (wt %) Grinded and heated,moist 1000 51.66 tobacco Sodium carbonate 58.59 3.03 Potassium sulphate27.28 1.41 Sodium chloride 221.34 11.43 Propylene glycole 38.74 2.00Ethanol 6.51 0.34 Water 389.74 20.13 Microcapsules 193.58 10 Total:1935.78 Total: 100

About 7 g of the above moist product were then stored in a sealed glassbottle for two weeks at room temperature.

After storage for two weeks at room temperature the above moist productconsisting of moist snus and microcapsules were evaluated regardingchemical storage stability as follows.

Analysis regarding content of menthol was performed in two batches, onefor free flavor and one for total flavor. As indicated in table 18, thefree flavor content of the moist snus was only 5.3% after storage 2weeks in room temperature. It can be concluded that the HPMC-talc coatedgelatin microcapsules containing the liquid flavorant did not releasethe flavorant to any significant extent. Thus, the HPMC-talc coatedgelatin microcapsules containing the liquid flavorant are substantiallystorage stable in the moist snus.

TABLE 18 Replicate Total flavor Replicate Free flavor Number (area)Number (area) 1 5792720 4 273098 2 6265110 5 348625 3 5885220 6 325472Average area: 5981017 315731.7 Free flavor (%): 5.28 *The free flavorcontent in Table 18 was calculated as: Free flavor (%) = Average areafree flavor/Average area total flavor

Example 10. Measurement of Conductivity of Moist Snus

The following method may be used to measure the conductivity of moistsnus. Equipment: conductivity measurement apparatus, glass beaker and amagnetic stirrer. Procedure: Mix 1.5 g of moist snus with distilledwater until the total weight becomes 450.0 g. The thus obtained mixtureis stirred using the magnetic stirrer at about 200 rpm for about 2minutes. A probe of the measurement apparatus is dipped into the thusobtained mixture a couple of times until a stable conductivity value isobtained. The mixture is allowed to stand for about 1 minute. Theobtained conductivity value is recorded.

1. An oral smokeless moist snuff product comprising: (a) an oralsmokeless moist snuff composition comprising: a disintegrated plantmaterial, one or more salts selected from the group consisting of sodiumchloride, sodium carbonate, potassium carbonate, sodium sulphate,potassium sulphate, sodium lactate, potassium lactate and anycombination thereof, and water, wherein the total amount of the one ormore salts is within the range of from 15% by weight to 35% by weightbased on the total weight of water and total weight of the one or moresalts in the oral moist smokeless snuff composition, wherein the totalamount of moisture, said total amount of moisture being the total amountof oven volatile ingredients, is within the range of from 35% by weightto 60% by weight based on the total weight of the oral smokeless moistsnuff composition; (b) particles comprising a flavorant and acellulose-derivatized polymer selected from the group consisting ofhydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl celluloseand any combination thereof, wherein the amount of said particles iswithin the range of from 1% by weight to 25% by weight based on thetotal weight of the oral smokeless moist snuff product. 2-15. (canceled)16. The oral smokeless moist snuff product according to claim 1, whereinthe disintegrated plant material comprises or consists of disintegratedtobacco and/or disintegrated non-tobacco plant fibres.
 17. The oralsmokeless moist snuff product according to claim 1, wherein the one ormore salts comprises or consists of sodium chloride, sodium carbonate orpotassium sulphate.
 18. The oral smokeless moist snuff product accordingto claim 1, wherein the one or more salts comprises sodium sulphateand/or potassium sulphate and a salt selected from the group consistingof sodium chloride, sodium carbonate, potassium carbonate and anycombination thereof.
 19. The oral smokeless moist snuff productaccording to claim 1, wherein the one or more salts comprises sodiumcarbonate, sodium chloride and optionally one or more salts selectedfrom the group consisting of potassium carbonate, sodium sulphate,potassium sulphate, sodium lactate, potassium lactate and anycombination thereof.
 20. The oral smokeless moist snuff productaccording to claim 1, wherein the total amount of the one or more saltsis within the range of from 15% by weight to 25% by weight or from 20%by weight to 25% by weight, based on the total weight of water and totalweight of the one or more salts in the oral smokeless moist snuffcomposition.
 21. The oral smokeless moist snuff product according toclaim 1, wherein the amount of particles is within the range of from 5%by weight to 25% by weight or from 5% by weight to 10% by weight basedon the total weight of the oral smokeless moist snuff product.
 22. Theoral smokeless moist snuff product according to claim 1, wherein thetotal amount of moisture is 35% by weight, 40% by weight, 45% by weight,50% by weight, 55% by weight or 60% by weight based on the total weightof the oral smokeless moist snuff composition.
 23. The oral smokelessmoist snuff product according to claim 1, wherein the one or more saltsis mixed with the disintegrated plant material.
 24. The oral smokelessmoist snuff product according to claim 1, wherein the particles aremicrocapsules and/or granules.
 25. The oral smokeless moist snuffproduct according to claim 1, wherein the flavorant is encapsulated by acoating comprising said cellulose-derivatized polymer.
 26. The oralsmokeless moist snuff product according to claim 1, wherein theflavorant is encapsulated by an inner coating comprising gelatine and anouter coating comprising said cellulose-derivatized polymer.
 27. Theoral smokeless moist snuff product according to claim 1, wherein saidcellulose-derivatized polymer comprises or consists of hydroxypropylmethylcellulose.
 28. The oral smokeless moist snuff product according toclaim 1, wherein the flavor is a liquid or a solid selected from thegroup consisting of menthol, peppermint, spearmint, liquorice, anethol,geranium, lemon oil, orange oil, grapefruit oil, bergamot oil, vanilla,coffee, coconut, almond, pecan, walnut, peanut, hazelnut, ginger,fennel, clove, anise, cardamom, coriander, basil, oregano, rosemary,thyme, sage, jasmine, lavender, wintergreen, cocoa and cumarin.
 29. Amethod for adding a flavorant to an oral smokeless moist snuff product,said method comprising: a) applying a flavorant onto at least a part ofone inside surface of a packaging container for an oral smokeless moistsnuff product, b) placing the oral smokeless moist snuff product asdefined in claim 1 in the packaging container, and c) closing thepackaging container.